Grain Free, Gluten Free, Low Carb Cauliflower Pizza Crust Recipe

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Cauliflower Pizza Crust

I know you’ve all been anxiously awaiting this recipe ever since I posted pics on FB and twitter!

This recipe is AMAZING. Really, really amazing. It tastes just like regular pizza! I made it with a friend who regularly orders from Domino’s so I know if he likes it, you will too!!

I’ve adapted this from Megan’s recent version and I will definitely be making it again soon! I think this is the perfect Superbowl recipe. Instead of ordering greasy, processed delivery pizza, how about trying this healthier, gluten free version instead?!

For the crust you’ll need:

1 very large head of cauliflower (about 4 cups total after steaming and processing)

4oz Garlic & Herb chèvre (soft) style goat cheese

1 egg

Toppings:

marinara sauce of choice (I try to use brands with as few ingredients as possible)

Roughly chop cauliflower and process in a food processor. Mix until a fine “rice” like consistency is achieved.

Add cauliflower to boiling water to steam for about 6-7mins. Strain in a fine mesh strainer. Then place in the middle of a clean large dish towel and let cool.

Next, pull the sides of the dish towel together and twist to squeeze the remaining moisture out.

In a large mixing bowl use a spatula (or your hands!) to mix the strained cauliflower, egg and goat cheese. You can also add fresh herbs if you like, I added basil and oregano.

Combine ingredients well and transfer to a baking sheet lined with parchment paper. Megan stressed how important it is to use parchment paper but unfortunately, I was out. Greasing the pan worked but I will definitely use parchment paper next time. I think it probably just makes the whole process much easier and produces a firmer consistency.

Use your hands to form a thin, even layer. I kept the sides raised a little higher as a “crust”.

Bake in the middle rack of the oven for about 35-40mins. Once the crust is done, add your marinara and shredded goat cheese. Broil for just a few mins until cheese is melted. Remove pizza from the oven and sprinkle chopped basil on top.

Slice and serve! If you have a cooling rack, it may help retain the firmness of the crust so you can eat it easily by hand.

This pizza is soooooo good!! Just as good as the real thing, only better because it’s perfectly combined, it won’t go to your hips, cause inflammation (as gluten usually does), or weigh you down! This is one of my new favorite meals and I can’t wait for you to try it!! You, your friends and family will all LOVE it!!

Variations:

If for some reason you can not do any type of dairy you can substitute a raw ricotta cheese like this one or Daiya brand vegan cheese would also be acceptable. You can find Daiya at your local health food store or online.

If you are sensitive to eggs: Here is an easy to follow DIY article on replacing flaxseed for egg. You can give it a shot and let us know how it turns out!

1 very large head of cauliflower (about 4 cups total after steaming and processing)

4oz Garlic & Herb chèvre (soft) style goat cheese

1 egg

marinara sauce of choice (I try to use brands with as few ingredients as possible)

6-8oz shredded goat mozzarella

several basil leaves sliced thin (chiffonade style)

Instructions

Preheat oven to 400 degrees.

Roughly chop cauliflower and process in a food processor. Mix until a fine "rice" like consistency is achieved.

Add cauliflower to boiling water to steam for about 6-7mins. Strain in a fine mesh strainer. Then place in the middle of a clean large dish towel and let cool.

Next, pull the sides of the dish towel together and twist to squeeze the remaining moisture out.

In a large mixing bowl use a spatula (or your hands!) to mix the strained cauliflower, egg and goat cheese. You can also add fresh herbs if you like, I added basil and oregano.

Combine ingredients well and transfer to a baking sheet lined with parchment paper. Megan stressed how important it is to use parchment paper but unfortunately, I was out. Greasing the pan worked but I will definitely use parchment paper next time. I think it probably just makes the whole process much easier and produces a firmer consistency.

Use your hands to form a thin, even layer. I kept the sides raised a little higher as a "crust".

Bake in the middle rack of the oven for about 35-40mins. Once the crust is done, add your marinara and shredded goat cheese. Broil for just a few mins until cheese is melted. Remove pizza from the oven and sprinkle chopped basil on top.

Slice and serve! If you have a cooling rack, it may help retain the firmness of the crust so you can eat it easily by hand.

This pizza is soooooo good!! Just as good as the real thing, only better because it's perfectly combined, it won't go to your hips, cause inflammation (as gluten usually does), or weigh you down! This is one of my new favorite meals and I can't wait for you to try it!! You, your friends and family will all LOVE it!!

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About Linda

Linda Wagner is a skilled Nutrition Coach who utilizes a holistic methodology to invigorate the mind, body & spirit. It is her passion to help you know what it feels like to glow, radiate, THRIVE, and SHINE from the inside out!! Linda provides consultations both in her practice in Austin, TX and via web and phone for clients all over the US and abroad. For more information or to set up a consultation, email Linda at linda@lindawagner.net

Hi Linda – This looks WONDERFUL! My brother has a gluten sensitivity so I want to send this recipe to him, however, he also is lactose intolerant! Is there any other cheese he could use in the crust? He told me that cheddar and swiss usually don’t bother his stomach but I would like to know your opinion. Thanks a ton!

Does he do ok with goat or sheep products? Most people who are sensitive to cow dairy can still do goat products without any problem. If not, he can try a raw ricotta cheese like this one http://bit.ly/xQajZg or Daiya brand vegan cheese would be ok too http://www.daiyafoods.com You can find it at your local health food store

Hello, my son is lactose intolerant. We live in Central New York and can buy a brand of cheese called CABOT. Some of their cheeses are lactose and gluten free — especially the cheddar. Also some parmesan cheeses are lactose free as well. You may be able to purchase Cabot cheeses online as well.

If you don’t want or can’t use cheese, simply omit it and add veggies or try a raw ricotta cheese like this one: http://bit.ly/xQajZg

Claudette Ironside Yarber I don’t ever worry about calories! When you’re eating whole foods, especially unprocessed fruits, vegetables, and whole foods you don’t have to!! That’s what is SO LIBERATING about it!! If you must know, you can use an online calculator like fitday.com but know that those details don’t matter when you’re eating whole foods! I go into a lot more detail about this in my one-on-one sessions if you’re interested in learning and understanding more

I tried this tonight and WOW! I loved it. My kids {ages 5 and 6} loved it. My PICKY neighbor loved it. When my husband gets home I’m going to have him try it…but I’m not telling him it’s cauliflower until *after* he tells me he loves it He’s worse than the kids! I loved that I could eat several pieces of this pizza and not feel “blah” afterward – just satisfied. This will definitely become a new regular in our dinner rotation! I have several relatives and friends who have gluten sensitivities and/or allergies, so I was excited to pass this recipe on to them. YUM!

This is incredibly yummy. Even when you screw it up a little bit. Next time I’m going to make the crust a bit thicker and try the parchment paper (I used Silpat, which was great until we got to broil). I also put too much sauce on (don’t do that) and I think 8oz of mozz is a lot. BUT, the basic flavors are all there. Amazing. And Bear, His Poochiness, who tastes tests everything that dogs are allowed to have that I cook, LOVES the cauliflower crust batter–licked the spoon clean and was looking for more!

Cynthia, yes, parchment paper makes a huge difference!
My pizza was HUGE I used 4 cups of cauliflower, that was AFTER steaming and food processing (should have included that detail in the directions, I will edit it to reflect that) so there was a lot of surface area to work with!! Hence, the amount of cheese!

I’m guessing the cheese – be it real or Daiya – is essential to keeping the crust together and getting it crispy. I made it with the pine nut “ricotta” AND a flax meal egg replacement. It still tasted really good, but it was definitely not crispy, nor would I have been able to hold it in my hands. But personally, that’s not enough to keep me from making it again!! I was just excited to be able to have pizza! (I’m on the anti-inflammatory diet.) I think next time I’ll make the crust with Daiya (I think I can have that) and use the ricotta for the topping. Yum!

How cool is that! I am the originator of the cauliflower crust, but it is always so cool to see how people change the recipe and the proportions. Question: That is a lot of cauliflower to one small amount of binding agent in the cheese and the egg. Does it hold together in the hand as a slice of pizza does? Mine can be handled in the hand. Here’s the original: http://yourlighterside.com/recipes/recipe-the-original-cauliflower-pizza-dough-2/

I made this for lunch today, and it was fantastic! I added a few other veggies on top though. The chere goat cheese was a little difficult to find, but I’m used to that where I live. I have plenty of leftovers for tomorrow as well. Thank you for sharing the recipe.

P.S. I just made this and it was SO AWESOME! Even my boyfriend who is an Italian baker (and takes his pizza seriously, let me tell you) told me that he loved it! I used a little too much marinara, so it wasn’t as crispy as I wanted, but I know next time it will be perfect! I can’t wait till my basil plant grows more so I can make homemade pesto to try on one! Buon Appetito!

For those of you who are concerned about lactose, the level of lactose in a cheese decreases as the cheese ages and dries out. That’s why mozzerella is so difficult for lactose intolerant folk. It’s a “fresh” cheese and has a lot of lactose.
Try a dry aged cheese, like a cave aged Gruyere, manchego, gouda or even a cheddar. You can get some cheddars that are aged for 6 months to 2 years. Not only will you avoid lactose, but your pizza will be ridiculously delicious.Mike Luque recently posted…The great sea salt myth. Sorry, y’all, there’s no minerals in there.

[…] into this. I’ve made Wild Rice Pizza before but not Cauliflower. I used a combination of Linda Wagner’s and The Detoxinista recipes. Two great resources for healthy eating, I highly recommend both […]